About Serpil

Serpil Rantanen is a private chef working between the restaurant kitchen and the home table. Trained in professional kitchens and shaped by seasons in Finland and flavors from Turkey, she cooks food that feels both refined and generous.

Her work moves easily from bright, vegetable-led lunches to candlelit multi-course dinners — always built around the produce of the moment and the people gathered around the table.

Whether it’s an intimate dinner, a pop-up, or hands-on support in a working kitchen, Serpil brings the discipline of a professional cook and the warmth of a host who notices every detail.